Thursday, April 29, 2010

Mexican Fruit Salad

I had a stare-down with a bird in my backyard today. She thinks she is going to build a nest in the light fixture in the gazebo above the table. It probably is a good place for a nest, but I don't like twigs and dried grass falling in our food all summer.

We live on our deck for almost 3 seasons. This borders on semi-crazy in Minnesota, but it is the greatest deck on earth. Building it was another story, I don't ever want to see that side of my husband again. Thankfully it's made from wood engineered with recycled plastic bits or something and it can't rot and it doesn't need staining and by the time it needs replacing, someone else will have to do it.

I am in trouble with my husband. I told him to use vinegar to kill the dandelions in the yard. He got out his heavy-duty sprayer and woke up to a spotted lawn. It did kill the dandelions, but it also killed a 6" circle of grass around each one too. Oops.  

I don't have a plan for the leftover jalapenos in this recipe, but they are really cheap at Aldi, there are about 10 in package. You could always chop up the entire package and freeze what you don't use. I often do this with onions too.

Mexican Fruit Salad
  • 1 bag of frozen mixed fruit
  • 1/3 cup honey
  • 2 fresh jalapeno peppers, minced (remove seeds)
  • 1/2 cup orange juice
  • 2 tbsp. lemon juice
Let the frozen bag of fruit thaw in the refrigerator until it's still just a bit frozen. Drain the liquid from the bag and place in a large chilled bowl.

Combine honey, jalapenos, orange juice and lemon juice in a small bowl and mix well.

Coat fruit with the dressing mixture by tossing carefully and serve.

Disclaimer: I do not own these recipes. I cook from memory and often adapt things I've seen, tasted, heard about, or read about.

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